Blood Orange Chicken

Blood Orange Chicken

7
Carrot Top Christie 2

"I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!"
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Ingredients

12 h 45 m servings 349 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
  2. Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
  3. Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
  4. Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

Husband made a half batch of this recipe, and it was super delicious! Easy, and the instructions provided are excellent for the recipe. Will make again, and again... as long as we can find blood...

Most helpful critical review

Meh.. Not very flavorful. SAUCE WAS BETTER ON THE WHITE RICE THAN ON THE CHICKen.

Husband made a half batch of this recipe, and it was super delicious! Easy, and the instructions provided are excellent for the recipe. Will make again, and again... as long as we can find blood...

I have never seen blood oranges before. I called my local supermarket and had them special order them for me just to make this recipe :-) I thought it produced a very juicy tasting chicken. I wa...

Loved this! I used the juice of 4 blood oranges in my sauce because I bought a bag of smaller sized ones, but it came together beautifully. My husband came home from work and the first words o...

This is an all year recipe in my house but it is especially yummy this time of year when blood oranges are in season!

Loved it. Made it a last month when blood orange was still in season. Will make again as soon as I can get my hands on some blood oranges

This was a decent meal. We liked it but we didn't love it. The only thing I did differently was omit the honey because my husband hates sweet flavors with meat, and I added a bit of cornstarch ...

Meh.. Not very flavorful. SAUCE WAS BETTER ON THE WHITE RICE THAN ON THE CHICKen.